Pressure Cooker Hainanese Chicken Rice

The National Dish of Singapore Gets The Pressure Cooker Treatment

Hainanese_Chicken

Hainanese Chicken Rice is not only the unofficial national dish of Singapore, but is also very popular in parts of Malaysia and Thailand as well as in a few other Asian countries.

I have a co-worker from Malaysia who is always raving about this dish, so I figured I would check it out. I didn’t have any leftovers to give him a sample, but he did say it looked really authentic in the pictures. And since I had never had it before this, I don’t know if it is authentic either. But I do know that it was darn tasty.

HAINANESE_CHICKEN_INGREDIENTS

The recipe might seem a bit confusing at first because it is composed of several components, but what we are basically doing is cooking a chicken then using the broth as the base for the other components.

It probably takes around 90 minutes in all to make this, but you really are making an entire meal, not just an entree.

I would highly recommend getting a high-quality free range chicken for this. I got a 3.5 pound one from our local butcher shop and it was delicious. A 3.5 pound chicken is only enough for 2-3 people. If you need to make more, you can use chicken pieces since a much larger chicken will not fit in a lot of pressure cookers. It should work fine.

In addition to the chicken, we are also making rice, chili sauce and a soup.

First, let’s make the chicken:

Chicken_Fresh

Clean the chicken and cut off any excess fat and the neck, if attached. These can be thrown into the broth and removed later.

Cut 3 of the green onions into one-inch pieces

Smash 6 cloves of the garlic with the side of a chef’s knife

Cut one of the shallots into thin slices

Wash a one inch piece of ginger and slice thinly (you don’t need to peel this)

Take the green onions, garlic, shallots and ginger and put half in the chicken cavity and half in the pressure cooker pot

Place the chicken in the pot

Add two cups no salt chicken stock and 4 cups water to the pressure cooker (there should be enough to almost cover the chicken, leaving an inch or two of the chicken above the liquid

Add in about a teaspoon of salt

Turn heat to high, place top on pressure cooker and bring to high pressure

When pressure is reached, set the timer for 20 minutes

While the chicken is cooking, you can prepare the rest of the vegetables

Finely chop the other shallot

Finely chop the remaining four cloves of garlic

Take another 1 inch piece of ginger, peeled this time, and finely chop it

When the timer sounds, remove pressure cooker from heat and let pressure come down on its own

Carefully remove chicken to platter or carving board to let cool

Chicken_Cut_Up

With a slotted spoon, take out any large pieces of vegetables, fat, etc. that may be in the broth.

Now for the rice:

If you are going to be using the same pressure cooker for the rice, transfer broth to another pot. If you are using a second pressure cooker, move along, nothing to see here.

In the pressure cooker pot heat 1 tablespoon cooking oil

Add about a heaping teaspoon each of the ginger, garlic and shallot

Sauté until it starts to soften a little, do not brown.

Rice_Veg_Saute

Add in the rice and continue to sauté until rice just starts to become translucent

Add three cups of the broth

Turn heat to high, stir, then put top on pressure cooker

Cook at high pressure for four minutes

When time is up, let the pressure come down for ten minutes, then do a quick release

Take top off pressure cooker and let sit

Let’s make some hot sauce:

I cheated a bit on the sauce. It would usually be made from fresh red peppers, but I didn’t find any red peppers at the store, everything they had was green, so I started with Sriracha Sauce.

Depending on how much heat you are comfortable with, put 1/4 to 1/2 cup Sriracha in blender jar. Add 1/2 cup of the broth, the juice of 1 lime, 1 teaspoon of the ginger, 1 teaspoon of garlic and 1 tablespoon honey. Blend until smooth.

Last but not least, the soup:

Chicken_Broth_2

Thinly slice two green onions (white and light green parts) and place in two small soup bowls.

Divide the broth that is left between the two bowls.

And there you have it!

Slice the white meat from the chicken, and remove legs and wings, leaving on the bone

Serve with cucumber and tomato slices.

Hainanese_Chicken 2

Pressure Cooker Hainanese Chicken Rice
Print
Recipe type: Entree
Cuisine: Southeast Asian
Author:
Prep time:
Cook time:
Total time:
Serves: 2-3
The Asian Classic Made Easier In The Pressure Cooker
Ingredients
  • 1 3-3.5 pound chicken
  • 1 chunk of ginger
  • 10 cloves garlic
  • 5 green onions
  • 2 shallots
  • 2 cups unsalted chicken stock
  • 4 cups water
  • 1 teaspoon salt (adjust to taste)
  • 1 tablespoon cooking oil
  • 2 cups basmati rice
  • ½ cup Sriracha Sauce
  • 1 lime
  • 1 tablespoon honey
  • 1 Cucumber, sliced
  • 2 tomatoes, sliced
  • Fresh cilantro, for garnish
Instructions
For The Chicken
  1. Clean the chicken and cut off any excess fat and the neck, if attached. These can be thrown into the broth and removed later.
  2. Cut 3 of the green onions into one-inch pieces
  3. Smash 6 cloves of the garlic with the side of a chef's knife
  4. Cut one of the shallots into thin slices
  5. Wash a one inch piece of ginger and slice thinly (you don't need to peel this)
  6. Take the green onions, garlic, shallots and ginger and put half in the chicken cavity and half in the pressure cooker pot
  7. Place the chicken in the pot
  8. Add two cups no salt chicken stock and 4 cups water to the pressure cooker (there should be enough liquid to almost cover the chicken, leaving an inch or two of the chicken above the liquid
  9. Add in about a teaspoon of salt (adjust to taste)
  10. Turn heat to high, place top on pressure cooker and bring to high pressure
  11. When pressure is reached, set the timer for 20 minutes
While the chicken is cooking, you can prepare the rest of the vegetables
  1. Finely dice the other shallot
  2. Finely dice the remaining four cloves of garlic
  3. Take another 1 inch piece of ginger, peeled this time, and finely chop it
  4. When the timer sounds, remove pressure cooker from heat and let pressure come down on its own
  5. Carefully remove chicken to platter or carving board to let cool
For The Rice
  1. In the pressure cooker pot heat 1 tablespoon cooking oil
  2. Add about a heaping teaspoon each of the ginger, garlic and shallot
  3. Sauté until it starts to soften a little, do not brown.
  4. Add in the rice and continue to sauté until rice just starts to become translucent
  5. Add three cups of the broth
  6. Turn heat to high, stir, then put top on pressure cooker
  7. Cook at high pressure for four minutes
  8. When time is up, let the pressure come down for ten minutes, then do a quick release
  9. Take top off pressure cooker
For the hot sauce
  1. in blender, combine ¼-1/2 cup Sriracha Sauce (to taste) and ½ Cup of the Chicken Broth
  2. Add juice of 1 lime
  3. Add1 teaspoon of crushed garlic
  4. Add 1 teaspoon of minced ginger
  5. Add 1 tablespoon honey
  6. Blend until smooth
For the soup
  1. Thinly slice two green onions
  2. Put slices in two soup bowls
  3. Divide whatever chicken broth is left into the two bowls
  4. Serve with cucumber and tomato slices, with cilantro for garnish

 

Leave a Reply

  1. Excellent recipe

    Can completely vouch for it!

    Followed recipe to a “t”

    When making the rice component, make sure you do not skim the broth of the chicken fat. Ladle the 3 cups from the top of the broth to include the fat – you won’t regret the flavor it adds to the rice

    Added a small Vietnamese touch with a nuoc cham dipping sauce and made a cucumber salad too

    Thank you for the recipe

    • Yes, it should be the same. I have never used jasmine for this recipe but the times I have made it I always use the same time and measurements as for basmati. Thanks for checking out the recipe.